温度对金带细鲹鱼肉水解物美拉德反应及其产物抗氧化性的影响  

Effect of temperature on maillard reaction and antioxidant activity of the maillard reaction products derived from yellow stripe trevally(Selaroides leptolepis)fish hydrolysates

作　　者：卢彬[1] 王忠合[2] 王军[2] 邹敏[1] 傅力[2] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]韩山师范学院生物系,广东潮州521041

出　　处：《食品与机械》2015年第1期25-29,共5页Food and Machinery

基　　金：广东省自然科学基金项目(编号:S2013040015478);广东省高校优秀青年创新人才培养计划项目(编号:2013LYM0056);韩山师范学院青年基金项目(编号:LQ201202);韩山师范学院博士启动项目(编号:QD20130516;QD20140324);韩山师范学院一般项目(编号:LY201306);潮州市科技计划项目(编号:2013X05;2013X06)

摘　　要：采用金带细鲹鱼肉蛋白为研究对象,以pH值、中间产物、褐变程度、游离氨基酸含量及抗氧化活性为检测指标,研究温度(100,120℃)对金带细鲹鱼肉蛋白水解物美拉德反应及其产物抗氧化活性的影响。结果表明:当反应温度为120℃时,反应体系的pH值、中间产物(A294nm)、褐变程度(A420nm)及游离氨基酸含量,随着美拉德反应时间的延长与100℃相比变化更加显著,反应产物的还原力和DPPH自由基清除率大幅度提高,而羟自由基清除率和Fe2+螯合能力下降明显。The pH value,intermediate（A294nm）,browning intensity（A420nm）,free amino group content and antioxidant activity as detection index.The effect of temperature（100 ℃,120 ℃）on Maillard reaction and antioxidant activity of the Maillard reaction products（MRPs）derived from yellow stripe trevally（Selaroides leptolepis）fish protein hydrolysates was investigated.The results were as follows：when reaction temperature was 120 ℃,the pH value,intermediate（A294nm）,browning intensity（A420nm）and free amino group content of the systems during the Maillard reaction were more significant,and the reducing power and DPPH radical scavenging activity of MRPs were enhanced greatly,however,the hydroxyl radical scavenging activity and Fe2＋chelating activity of MRPs were decreased significantly,compared with 100 ℃.

关 键 词：金带细鲹 鱼肉蛋白水解物 美拉德反应 抗氧化活性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]